Chocolate Ganache filled Oreo Cookie Cups (with a S'mores Version)
Chocolate Ganache filled Oreo Cookie Cups (with a S'mores Version)
Yield: 12
Prep time: 10 MSet time: 2 hourTotal time: 2 H & 10 M
Chocolate ganache filled Oreo cookie cups 3 ways! The most perfect summer treat!
Ingredients:
Oreo Cookie Cup
- 3/4 cup oat flour
- 1/4 cup coconut sugar
- 3 tbsp maple syrup
- 3 tbsp plant milk
- Heaping 1/4 cup cacao powder
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil
Ganache
- Solid cream part from 1 can full-fat coconut Milk
- 1 3/4 cups chocolate chips or chopped chocolate
- 1/4 tsp sea salt
Optional Toppings
- Marshmallows
- White Chocolate to Drizzle
- Chocolate Chips
- Graham Cracker or Cookie crumble
Instructions:
- Preheat the oven to 325F. Line a cupcake tin with liners and set aside.
- Combine the oat flour, cacao powder, baking soda, and salt, and whisk until no lumps remain.
- Combine the wet ingredients, and the coconut sugar, until completely smooth. Then mix into the dry.
- Divide the dough amongst the cupcake tins and bake for 10-12 minutes or until cooked. I used my thumb to gently indent the centers, so that there would be room for the ganache. Remove from the oven and let cool.
- To make the ganache, combine the chocolate and coconut cream solids together in a microwave safe bowl. Heat in 20 second increments, stirring well between each one, until completely smooth. The mixture should thicken as you stir.
- Divide the ganache amongst the Oreo bases. Place in the fridge to set.
- Top with desired toppings!